Jamaican Coffee Brownies

Calling all chocolate addic lovers. You got a moment to spare? Prepared to completely revolutionise your favourite chocolate indulgence? Yes I'm talking brownies. More specifically: Best. Brownie. Ever.

This is no idle promise. As a confirmed chocolate addic lover myself, I take my task very seriously and as such present you with only the best chocolaty treats that I can lay my hands on. Average chocolate treats need not even bother applying for this job. They will be shown the door. Arms flailing. Screaming about the unfairness of it all. While Mr Jamaican brownie will be smirking from atop his throne, being all "We can't all be awesome mon".

Yes, it's clear that I've lost it. And can you blame me? I have been in a constant state of sugary highness ever since I baked these brownies a few days ago. Yes, there are still a few left. Clearly I have a black belt in self-restraint. Because trust me when I say this - these are nearly impossible to resist. They are intensely, darkly chocolaty (boosted by the added ground coffee) with that inexplicable x-factor from the ground ginger and cinnamon. I might even be tempted to sell my mother for a bite. (Hey mom - I said *might*)

And as for those brownie snobs that claim you can't make a good brownie using only cocoa powder - one whiff of these and I guarantee they will be skulking away. Tail between their legs. With a stolen brownie chunk clutched firmly in both hands. Fact.

Jamaican Coffee Brownies
Adapted from Epicurious
Makes 20

2 cups brown sugar
250g (1 cup) salted butter, roughly chopped
3/4 cup best quality cocoa powder (unsweetened)
3 1/2 tbsp Jamaican Blue Mountain coffee beans, finely ground
pinch salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3 large eggs
1 1/4 cups cake flour
3/4 cup pecan nuts, roughly chopped
200g best quality dark chocolate, roughly chopped
6 tbsp freshly brewed Jamaican Blue Mountain coffee

1. Preheat oven to 180C (350F). Lightly oil a 30 x 20 cm (13 x 9 inch) metal pan.
2. Bring a large pot of water to the boil, reduce heat and place a metal bowl over the pot, being careful that the water does not touch the bowl. Place sugar, butter, cocoa powder and ground coffee in the bowl and allow to melt slowly, stirring to smooth the mixture.
3. Remove bowl from heat, adding salt, ginger and cinnamon. Add eggs one at a time, beating vigorously to a glossy finish.
4. Sift cake flour into the chocolate mixture, stirring to combine, then add nuts and fold through.
5. Spread batter in prepared pan and bake in the oven for 25 minutes or until test stick inserted into the middle comes out clean. Allow to cool in the pan. 
6. Meanwhile, make the ganache topping by mixing the chocolate with the boiling hot coffee. Stir to combine, smoothing out any lumps, then allow to rest for about an hour, or until thickened. Spread over the brownies and allow to set before cutting into 20 squares.

Nutritional info (per brownie): Calories 381.8 , Total fat 27.4 g, Saturated fat 12.4 g, Polyunsaturated fat 1.4 g, Monounsaturated fat 4.6 g, Cholesterol 145.7 mg, Sodium 460.8 mg, Potassium 129.7 mg, Total carbohydrate 29.0 g, Dietary fiber 2.1 g, Sugars 20.1 g, Protein 12.5 g

Good source of: Manganese 19.0 %